Peach Cream Pie
Indulge in the sweet, summery bliss of Peach Cream Pie, a luscious dessert that combines the juicy freshness of ripe peaches with a velvety cream filling, all cradled in a golden, flaky pie crust. This crowd-pleasing treat features layers of cinnamon-dusted peaches topped with a creamy, custard-like filling made from heavy cream, a touch of vanilla, and a hint of butter for richness. Baked to golden perfection and chilled for a perfectly set texture, this pie is as beautiful as it is delicious. Ideal for summer gatherings, potlucks, or a special family dessert, Peach Cream Pie is a celebration of seasonal fruit that deserves a spot at your table. Serve it chilled, optionally garnished with whipped cream or a sprinkle of cinnamon, for a refreshing and irresistible finish. Perfect for peach dessert lovers and pie enthusiasts alike!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-made or homemade)
- 4 cups Fresh peaches (peeled, pitted, and sliced)
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1.5 cups Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (unsalted)
- 0.5 teaspoons Ground cinnamon
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 375°F (190°C).
If using a pre-made pie crust, roll it out into a 9-inch pie pan. If using homemade dough, roll out and transfer it to the pan. Crimp the edges for a decorative touch.
Bake the pie crust for 10 minutes, then remove from the oven and set aside to cool.
In a medium saucepan over medium heat, combine the granulated sugar and cornstarch. Gradually add the heavy cream while stirring constantly to prevent lumps.
Cook the mixture until it thickens and begins to boil slightly, about 5–7 minutes. Remove from heat and stir in the vanilla extract.
In a large bowl, combine the sliced peaches, ground cinnamon, and powdered sugar. Toss gently to coat the peaches evenly.
Spread the peaches evenly over the cooled pie crust.
Pour the warm cream mixture over the peaches, spreading it gently with a spatula to cover the fruit.
Cut the butter into small pieces and scatter them across the top of the pie.
Bake the pie in the oven for 35–40 minutes, or until the filling is set and the edges are lightly golden.
Cool the pie at room temperature for at least 2 hours to allow the filling to set properly.
Refrigerate for an additional 1–2 hours before serving for best results.
Serve chilled or at room temperature, garnished with whipped cream or a sprinkle of cinnamon, if desired.
Nutrition Facts
Calories |
3655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 434.9 g | 158% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 287.0 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1700 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
